Methi Matar Malai Recipe with step by step video instructions. Methi Matar Malai is a creamy mildly flavored curry made from methi or fenugreek leaves, fresh green peas and cream (malai).
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There are days when I crave a spicy tantalizing curry that can set my mouth on fire. And then there are days when all I want is milder flavors that calm my soul. This Methi Matar Malai curry is the latter. It is a very mildly spiced creamy curry that pairs excellently with soft roti or naan.
What is Methi Matar Malai?
Methi Matar Malai as the name states, is a curry heroing the 3 main ingredients - Methi leaves or Fenugreek leaves, Matar or Green Peas and Malai or fresh cream. The methi leaves, which are usually slightly bitter are tamed by the creaminess of the malai and the sweetness of fresh peas. You can use fresh or frozen peas here, I will call them both "fresh" as opposed to the dried green peas.
This is more of a winter curry, as both methi leaves and green peas are pretty much at their seasonal best in winters and the warmth and richness of cream just adds that additional coziness to the curry.
To make Methi Matar Malai, we cook together onion, ginger, garlic and cashew nuts, yes, cashews, coz one can never have enough creaminess. Am I right? So this cooked onion-cashew goodness with just a hint of green chillies is blended and forms the gravy base for the curry. The methi leaves are cooked until they wilt and then the blended puree is added and the methi leaves are cooked in this masala until completely cooked. Then boiled green peas are added and the curry is finished off with fresh cream.
If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.Can this curry be Veganized?
Absolutely, yes!! Read on...
While cream is a major part of the curry, it can be replaced by 2 things - plant milk or cashew cream.
Use any plant based milk that is unflavored. Using milk instead of cream will however, make the curry a bit thinner in consistency, so you may need to reduce the amount of water you add at the start.
The other way to have the same creaminess and the same consistency, is to use cashew cream. To make cashew cream, soak a quarter cup of cashews in hot water for 30-40 minutes. Then drain and blend with very little plant milk or water until completely smooth. Use this as regular cream in the recipe.
Enjoy!!
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Video Recipe
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Methi Matar Malai Recipe | How to make Methi Matar Malai
Methi Matar Malai is a creamy Indian curry made with fenugreek or methi leaves, fresh green peas and cream. It is a mildly spiced curry.Recipe Type: Side
Cuisine: North Indian
Prep Time: 30 minutes
Cook time: 45 minutes
Total time: 75 minutes
Yield: Serves 2-3
Ingredients:
2 cups Methi leaves, washed thoroughly and chopped
0.75 cup Green peas (fresh or frozen), boiled
1 large Onion, chopped
10-12 Cashew nuts
1 Tbsp Ginger, chopped
3-4 Garlic cloves
1 tsp Green chilli paste or 2-3 Green chillies, finely chopped
4-5 Tbsp fresh Cream (malai)",
1 tsp Cumin seeds
3-4 Tbsp Oil
Salt to taste
Water as required
Method:
- Heat 2-3 Tbsp oil in a kadhai and add the chopped onion, ginger, garlic and cashew nuts and saute until the onions are translucent.
- Add in the green chilli paste or chopped green chillies. Saute for 1 min.
- Remove from heat into a bowl and allow to cool. Once cooled, grind to a fine paste with little water.
- Heat the remaining oil in the kadhai and add the cumin seeds.
- Once the cumin sizzles for 30 seconds, add in the methi leaves and continue to cook until the leaves have wilted and halved in quantity.
- Now add the ground paste and 0.5 cup of water. Mix and boil until the methi leaves are cooked.
- Add in the boiled green peas and salt to taste. Cook for 3-4 minutes on medium heat.
- Slightly whip the cream, so it doesn't have lumps, and add to the kadhai. Mix well and cook on low heat for 2-3 minutes.
- Serve hot with roti or naan.
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